Poached Salmon Swimming On Fennel With Saffron And Clams Recipes

POACHED SALMON SWIMMING ON FENNEL WITH SAFFRON AND CLAMS

Steps:

• Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
• Add saffron and toss to release the beautiful yellow color and aroma.
• Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
• Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
• Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
• Add white clam sauce heat 2 minutes.
• Adjust seasoning.
• Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.

SALMON WITH FENNEL

Steps:

• Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
• Preheat the oven to 500 degrees F.
• Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
• Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
• Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
• Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
• Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.